John Myers
Ingredients for 1 servings:
- 500 g hazelnuts, whole
- 500 g sugar
- 250 ml water
- 2 tsp cinnamon powder
- 100 ml rum
- 1 tbsp oil, neutral, e.g. B. rapeseed oil
Instructions
Working time approx. 3 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 33 minutes
Sweets like from the fair
Bring the water and sugar to a boil in a tall saucepan. Once the sugar has dissolved, add the whole hazelnuts (with the brown skin) to the pan and cook for about 10 minutes while stirring. Briefly remove the pan from the heat, add the rum (careful: it may fizz quite a bit!) and the cinnamon. Return the pan to the heat and continue stirring until all the liquid has evaporated. Be careful, because this happens incredibly quickly. You’ll end up with a gritty sugar mass. Reduce the heat slightly and continue stirring until the sugar has melted and coated the nuts. The nuts are ready when the coating is shiny. It’s a good idea to have a strong arm for the last few minutes, because stirring can be quite a chore. Spread the cooked hazelnuts on a baking sheet greased with neutral oil and let them cool.
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